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  1. L

    Acid Problem

    Thanks Luc...I will get some acidex and let you know how it turns out
  2. L

    Acid Problem

    Thanks Winemaker for responding....I believe my Merlot is 10g/L which if I am correct is high...I believe this type of wine should be between 6 and 8g/L...I have tartaric acid...citric acid and acid blend but I do not have anything to reduce acid....someone told me about egg whites to soften but...
  3. L

    Raspberry Wine

    Hey, I made a batch of Raspberry wine from store bought frozen raspberries and after fermenting to dry I back sweetened it to 5 balling....which is a bit high but the wife likes it that way. After aging about six months...WOW it tastes awesome....nice raspberry color...outstanding raspberry...
  4. L

    Acid Problem

    Hello all, Made a batch of Calif. Merlot juice about 5 months ago.....fermentation went fine...added oak cubes and it has been resting for about four months now in a 5 gal carboy...checked Ph today and found it to be 3.15...seems a little low for this type of juice....tastes a bit...
  5. L

    primary fermentation

    I usually do my primary in a bucket with a heavy towel over the top secured by a rubber band. This allows for plenty of oxygen and keeps the nasties out. I never use the lid with an airlock...I just think enough air doesn't get to the yeast that way. So far made plenty of wine and had no...
  6. L

    Rasberry Wine

    Hi All. Love your site. very informative. Does anybody have a recipe for a one gallon batch of rasberry wine. I would like to try making this wine from frozen rasberries if possible. I await your knowledgeable advice from all. Thanks:)
  7. L

    Sodium Meta or Potassium Meta?

    Hi all. I am a new member to this forum and a new winemaker. I have purchased Potassium Meta to use as a sanitizer and also campden tablets cause the dosage is probably easier. is there any difference between sodium meta and potassium meta and is one more preferred than the other. I was going...
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